2. Top with cotton candy. Make sure to spread the cotton candy out to give it height and volume.

3. Place a petal on top of the cotton candy.

4. Sprinkle a pinch of black sesame seeds on top of the petal and serve immediately.

NOTE

While it is possible to make your own cotton candy, the cost of the machine is very high, even for a small unit. If you can find a high-quality cotton candy source, use it for this dessert.

Classic Method Sorbets

The sorbets made with this method are perhaps the simplest in this book, since they contain very few ingredients. For this reason, though, they need to be properly balanced. Always keep in mind the following recommended percentages:

Classic Method Sorbets

Ingredient

Minimum

Maximum

Fruit purée (sweet fruit)

40% total weight

60% total weight

Fruit purée or juice (acidic fruit)

25% total weight

40% total weight

Dry extracts (fruit solids plus sugarand powdered glucose)

31%

36%

Stabilizer (if used)

0%

1% total weight

Percentage of sugar (or Brix)

25% (or 25° Brix)

32% (or 32° Brix)

The recipes were made based on the average amount of sugar (if applicable, as some ingredients contain no sugar) and solids found in the main flavoring. This is important to remember especially for fruit (or vegetable) sorbets, since their sugar and solids content can vary from fruit to fruit (or vegetable to vegetable). Always check that the Brix degrees in the finished base are within range by using a refractometer, and add or subtract the simple syrup as necessary. The simple syrup used for these recipes was based on a simple syrup at 50° Brix (equal parts sugar and water by weight).

It is highly recommended that these sorbets be pacotized to ensure a smooth texture. They are the simplest form of sorbet, but also the most susceptible to damage and decay during service, even if great care is taken. In many instances, even though the recipe is properly balanced, there is some syrup separation, which occurs in many sorbet bases that contain very few solids. In sorbet bases that contain little sugar, there will be large ice crystal formation as a result (remember that sugar depresses the freezing point of water, and the smaller the amount of sugar, the more the water content is susceptible to freezing). Many of these recipes are for savory items, which translate to a lower sugar content that will affect freezing temperatures and ice crystal formation. The Pacojet is ideal for this method, since the bases can be pacotized to order. If a Pacojet is not available, churn small amounts of these savory bases during service, but plan accordingly since time for hardening must be allowed. If the results are unsatisfactory, or a Pacojet is unavailable, try making the sorbet with Modern methods #2 or #3 (see pages 387 and 390).

Try adding .5 g / .02 oz of salt per liter of base to enhance flavors; do not include this amount in the formulation because it is minimal and it will impact only flavor.

Method #1 Classic Sorbet
(Refractometer Method)

1. Place the juice, purée, infusion, or other liquid in a stainless steel bowl. This main liquid should be free of solid particles and previously strained through a fine-mesh strainer.

2. If the main liquid was refrigerated, remember to temper it to 20°C / 68°F. To temper the main liquid, place the bowl in a larger bowl that is filled halfway with warm water at 40°C / 104°F. Stir until the main liquid reaches 20°C / 68T

3. Pour in some simple syrup (at 20°C / 68°F as well) and whisk together. The simple syrup amount should be the equivalent of 20 percent of the weight of the main liquid.

4. Take a reading with the refractometer. If the refractometer reads below 25, add more simple syrup. If the desired Brix is exceeded, simply add more of the main liquid. Acidic or bitter liquids will require more Simple syrup than "sweeter" ones, unless a more savory result is preferred.

5. Once the desired Brix is achieved, the sorbet base can be refrigerated (for up to 3 days in most cases) or churned. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.

6. Churn the sorbet base and transfer to a -10°C / 14°F freezer.

7. Let the sorbet harden in the freezer for 2 to 4 hours before serving. Reserve for service.

Yuzu Sorbet

Yield 5 Kg / 11 Lb .36 oz.Base

Sorbet Base

1.95 kg / 4lb 4.78 oz./ 39% yuzu juice

3.05 kg / 6lb 11.58 oz./ 61% simple syrup (50° Brix)

1. Make the sorbet base according to the Classic Sorbet Method above.

2. Pacotize or churn to the desired consistency. If using a Pacojet, freeze the base in a beaker until hardened, and then pacotize.

3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.

NOTES

Yuzu is an Asian citrus fruit with a very tart flavor, as tart as limes. Its flavor is reminiscent of a very floral grapefruit and a Meyer lemon.

Fresh yuzu is very hard to get in the United States, but its juice is easily available (expensive, but available).

If pacotizing the base, the sorbet can be scooped and served immediately, but it is easier to work with if it hardens for 1 hour in the freezer.

Crystallized Pink Rose Petals

Yield 50 g / 1.76 oz.

25 g / .88 oz. pink rose petals

50 g / 1.76 oz. pasteurized egg whites

100 g / 3.53 oz. bakers' sugar

1. Using a smooth artist's brush, brush the petals with a thin layer of egg whites on both sides, then gently toss in the sugar. Pick each petal up by the stem end and let it dry at on a sheet pan lined with parchment paper at room temperature for at least 4 hours before using.

2. Reserve in an airtight container at room temperature. Discard after 4 days.